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frozen, and freshly baked daily. After the success of our original Strasbourg location, we expanded to two more stores in the area, with all items baked in the first store and subsequently delivered to the others. Given that Strasbourg is visited by people from all over Europe every month, Bagelstein captured the interest of many eager to see us expand to their home countries. This prompted us to adopt franchising as our primary operational model,” he relates.
Beyond bagels
Franchising led Bagelstein to expand both its national and international presence, as well as crafting a more elaborate menu. From regular items to seasonal additions, Thierry unveils the company’ s delicious offerings.
“ Our concept is centered around a bagel and coffee shop, which means that we cater throughout the entire day for various meals, not just breakfast or lunch. In essence, we sell a diverse range of items for all meals of the day. Bagels account for only 45 percent of our sales, while desserts make up 35 percent. Recognizing that we were still serving the same nine recipes since our inception, we undertook a significant revamp of our bagel selection last year. Alongside our original Iconic range, with options like smoked salmon, pastrami, chicken, and veggie bagels, we introduced two new ranges. The Easy range features slightly smaller, more affordable bagels with delicious fillings, such as the popular scrambled eggs, bacon, and cheddar bagel. Additionally, our new Selection
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